Rape blossom risotto
Rice burns easily, so do not use high heat. Japanese rice tends to be slimy, so if you use it, try to use old rice. Risotto is originally meant to be eaten with a fork, so simmer until the soup is gone
How to make it
1
Heat the broth over medium-high heat
2
Sauté onions and butter in a pot, then add mushrooms and shrimp, a pinch of salt, a little pepper, rice, and white wine
3
Add 400cc of bouillon from [1] to [2] and simmer over medium heat for about 8 minutes until the rice begins to rise
4
Simmer slowly until the soup is reduced
5
Add the broth little by little to [4] and simmer while adjusting the temperature. Add the rape blossoms 16 minutes after adding the rice, and when the rice is al dente in about 18 minutes, turn off the heat, add the butter and mix
6
Arrange on a plate, top with lemon zest and sprinkle with Parmesan
Materials1 person
-
- the rapeseed blossoms Boil
- 80g
-
- the shrimp into 1cm wide pieces.
- 30g
-
- Finely chopped
- 30g
-
- the mushrooms into quarters.
- 65g
-
- Lemon zest (grated)
- Appropriate amount
-
- butter
- 40g (10g + 30g)
-
- Parmesan cheese
- 40g
-
- Bouillon soup
- 500cc
-
- If possible, Italian rice; if not available, then old rice.
- 120g
-
- White wine
- 40cc
-
- salt
- Appropriate
-
- Pick it
- Appropriate
[PR]
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